Learn how to make homemade Peppermint Simple Syrup using peppermint candy, candy canes, or peppermint extract. You choose! This recipe is easy, requires few ingredients, is a delicious addition to coffee… Did I mention you can make it sugar free!
Looking for more fun holiday syrups? Try my Cinnamon Simple Syrup, Vanilla Simple Syrup, or this Gingerbread Simple Syrup!
Why You Should Make Peppermint Syrup at Home
You got to skip the grocery store syrups or paying for overpriced for “pumps” of syrup at Starbucks. Here’s why:
- It is cheaper than store bought syrups- To make yourself a whole bottle (1.5 cups of syrup) it only costs $.77!
- You can use multiple types of peppermint- peppermint candy, candy canes, or peppermint extract.
- Tastes way better than store bought syrups- This is because there is no artificial flavors and junk in it.
Peppermint Simple Syrup Ingredients
This recipe is only 3 ingredients, doesn’t get much easier than that. Below are a few recommended substitutions as well.
- Water
- Granulated Sugar: You can use cane sugar too. For sugar free peppermint syrup I recommend using allulose (directions below).
- Peppermint: The great thing about this recipe is you can use peppermint extract, peppermint candies (the round ones), or candy canes. A few sections down I go into the pros and cons of each to help you decide which is best for you.
Which Do I Choose? Extract or Candies?
The option is entirely up to you. I use whatever I have on hand at the time. To help you decide, I share the pros, cons, and color of the syrup.
Peppermint Extract:
- COLOR: clear with a slight yellow tint
- PROS: easiest method, no sticky candy to deal with, and can be found year around
- CONS: the flavor can get strong and bitter if you add too much extract
Peppermint Candies or Candy Canes:
- COLOR: light pink
- PROS: true peppermint flavor without using extract, a great festive holiday option, thicker consistency syrup
- CONS: the candy can stick to your pan if you stop stirring (if it does, soaking your pan in hot water will dissolve it)
How to Make Peppermint Simple Syrup
This is a short summary of the steps, the recipe card below will have more details.
Peppermint Candy or Candy Canes Instructions:
- ADD the water, sugar (or allulose), and peppermint candy or candy canes to a small saucepan.
- HEAT until the sugar has dissolved and the mixture comes to a boil.
- REDUCE heat to medium- low and allow to simmer. Stir the mixture continually or the candy will stick to the saucepan (don’t worry if it does, soaking your pan in hot water will dissolve it for clean up).
- REMOVE from heat and strain the syrup from the candy.
- STORE in an airtight container and refrigerate.
Peppermint Extract Instructions:
- ADD the water and sugar (or allulose) to a small saucepan.
- HEAT until the sugar has dissolved and the mixture comes to a boil.
- REMOVE from heat and stir in the peppermint extract.
- STORE in an airtight container and refrigerate.
How to Make Sugar Free Peppermint Syrup
It is simple! There are two difference, the candy and the sugar. Peppermint extract is already sugar free but if you decide to use peppermint candy or candy canes, make sugar they are sugar free as well. As for the sugar, substitute the 1 cup (200g) of granulated sugar or 1.5 (300g) cups of allulose (my favorite). Side note, you need more sugar free sugar because the flavor is more mild and the volume is not as dense as granulated sugar.
Peppermint Simple Syrup Uses
Peppermint Syrup is one of my favorites in the winter and holiday season. There is something about it that transports me to snowy days! Here are a few different ways I like to use my Peppermint Syrup:
- to sweeten cold brew, coffee, lattes, and black tea: Chocolate Milk Tea
- over vanilla ice cream
- in craft mocktails and cocktails: Espresso Martini Mocktail
- to make a peppermint sweet cream or whipped cream
- as a part of a holiday food basket or gift
Frequently Asked Questions About Peppermint Syrup
I always start with 1/2 to 1 tablespoon of syrup for every 8 ounces (236ml) in a drink. This syrup has a strong flavor so your drinks won’t require as much. I always recommend testing the level of sweetness and add more as needed.
If it is stored in an airtight container and in the refrigerator, up to one month. If your syrup becomes cloudy or has mold spores growing on the surface, then it is no good.
No. Peppermint extract is a highly concentrated form of peppermint while the peppermint syrup is a mixture of water, sugar, and peppermint extract. Both can be used in recipes, just at different ratios due to their strength.
More Simple Syrup Recipes You Might Enjoy:
- Caramel Simple Syrup
- Simple Syrup
- Cardamom Syrup
- Strawberry Simple Syrup
- Jalapeno Simple Syrup
- Grenadine (Pomegranate Simple Syrup)
- Browse all syrups here!
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Peppermint Simple Syrup
INGREDIENTS
- 1 cup water
- 1 cup granulated sugar - or 1.5 cups (300g) sugar free allulose sweetener
Choose one type of peppermint to use:
- ¼ cup peppermint candy
- ¼ cup candy canes
- 1 teaspoon peppermint extract - pure or imitation
INSTRUCTIONS
Peppermint Candy or Candy Canes Instructions:
- To a small saucepan add water, sugar (or allulose sweetener), and peppermint candy or candy canes.
- Over medium heat allow the sugar to dissolve while bringing the mixture to a boil.
- Once it begins to boil, reduce the heat to low, and simmer for 5 minutes. Stir the mixture continually or it will stick to the pan.
- Remove syrup from the heat and strain immediately to remove any large bits (discard leftover candy).
- Store in an airtight bottle, jar, or container. Refrigerate.
Peppermint Extract Instructions:
- To a small saucepan add water and sugar (or allulose sweetener).
- Over medium heat allow the sugar to dissolve while bringing the mixture to a boil.
- Once it begins to boil, remove syrup from the heat and stir in the pure or imitation peppermint extract.
- Store in an airtight bottle, jar, or container. Refrigerate.
RECIPE NOTES
Storing Information:
- In the refrigerator, in an airtight container, for up to one month.
- In the freezer, frozen in cubes and in a resealable bag, for up to six months.
How Much To Use:
- .5 to 1 tablespoons per 8 ounces (236ml) of liquid.
Sugar Free Peppermint Syrup:
- Substitute the 1 cup (200g) of granulated sugar or 1.5 cups (300g) of allulose sweetener.
- If you want to use peppermint candy or candy canes, make sure they are sugar free.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Peppermint Simple Syrup, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!
This is the best peppermint syrup that I ever tried so far, but instead of coffee, I used chocolate because I’m acidic and it was really good also! LOVE IT, thanks for sharing❤️️
Ratio is great! BUT, just melt on med-low until all the candy is dissolved before turning up to medium and boiling. Then you don’t waste any candy and you get the full flavor!